Tri tip on the Weber Kettle/Roti

[Livermoron]

It's hard to see in the picture, but the pan's on the bottom grate, in between the coal baskets (and not above...)

[David Parrish]

I think with beef the extra radiant heat would be helpful.

[JeffJ]

When I've done roti turkey I've always put the coal baskets on opposite sides and had the bird spinning in the middle.

[David Parrish]

Did you have that pan in between the charcoal and meat? Seems you'd want the radiant heat and burnt offerings from the juices.

[Livermoron]

Picked up two at Costco for a neighborhood gathering (wife's birthday party). I've had great luck with the Weber rotisserie setup. Put on BBBR, Smoked these over oak (with a tiny bit of apple, just to see what would happen) and seared them over the coals towards the end. We served them at 135 degrees.

The result was juicy, tender, and devoured in minutes...